Ingredients
Method
1.Dry-fry spices in small frying pan over low heat until fragrant.
2.Remove heads from fish. Score fish through thickest part of flesh; drizzle all over with lemon juice, then rub fish with spice mixture.
3.Cut one banana leaf into four 30cm squares. Using tongs, dip one square at a time into large saucepan of boiling water; remove immediately. Rinse under cold water; pat dry with absorbent paper. Trim remaining banana leaf to fit barbecue grill plate.
4.Place banana leaf squares on bench; divide coriander sprigs and lemon slices among leaves then top with fish. Fold opposite corners of leaves over to enclose fish; secure each parcel with kitchen string.
5.Place remaining banana leaf on heated barbecue grill plate; top with fish parcels. Cook about 20 minutes, turning once, or until fish is cooked through. Serve fish in parcels.
This dish goes well with steamed basmati rice, sprinkled with fresh coriander sprigs. Banana leaves are sold in bundles in Asian food shops, greengrocers and supermarkets. Foil can be used if banana leaves are unavailable.
Note
